Monday, February 15, 2010
Meatless Monday: Vegan Chili!
Happy Meatless Monday!
As Kuzak well knows, chili is a staple in my meatless playbook. Not only is it healthy - low in fat, high in fiber, chocked with veggies - but it also provides protein, an important component when foregoing meat. I almost always serve my chili over brown rice, because when rice and beans are paired together, they provide all of the essential amino acids.
To make my chili vegan, I simply use veggie broth when cooking it and serve it sans cheese. But don't get depressed and start mourning the queso just yet. Instead, I garnish this chili with chopped green onion, fresh avocado from the farmers market and cilantro. It's so fabulous, I promise you'll forget cheese exists. Well, maybe I shouldn't go that far, but it's damned tasty.
I make this dish at least once a month, so I thought I'd share it in the hopes that you can start making it, too! So here it goes!
Serves 6 people
Cooking time: 40 minutes
2 tablespoons olive oil
1 14 ounce can pinto beans, rinsed and drained
1 14 ounce can kidney beans, rinsed and drained
1 14 ounce can chopped tomatoes
4 garlic cloves, peeled and sliced
1 onion, peeled and chopped
1 bell pepper, seeded and chopped
2 cups vegetable broth
1 bay leaf
2 tablespoons chili power
1 teaspoon pimenton (smoked paprika)
salt and pepper
1 avocado, pitted and sliced
1/4 cup green onion, chopped
1/4 cilantro, chopped
2 cups brown rice, cooked
Heat the olive oil in a large, heavy-bottomed pot over medium high heat. Add the onion and saute until softened and translucent, about 5 minutes. Add the garlic and saute for another minute. Then, add the bell pepper and saute until softened, about another 5 minutes.
Next, add the chili powder and pimenton (smoked paprika), stirring it into the mixture, and cook for another minute.
Add the tomatoes, stock, beans, bay leaf and bring the chili to a simmer. Cover partially and simmer over medium-low heat for about 40 minutes, or until the chili has reduced slightly and begun to thicken. Season to taste with salt and pepper.
To serve, place some brown rice in the bottom of a bowl and top with a generous helping of chili. Garnish with the sliced avocado, cilantro and green onion. Enjoy!
Source For Ingredients
organic fire roasted tomatoes (Muir Glen), organic pinto beans, organic kidney beans, organic vegetable stock, pimenton, chili powder, organic olive oil from Whole Foods
organic garlic, organic bell pepper, organic onion, organic green onion (Sage Mountain Farm), avocado and organic cilantro from Hollywood Farmers Market